Mediterranean Grilled Chicken
Mediterranean grilled chicken thighs marinated in yogurt and spices, perfectly charred and bursting with flavor.
Servings: 6 servings
Equipment
- Grill gass or charcoal
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamon
- ½ teaspoon ground turmeric
- ¼ teaspoon ground fennel seeds
- ¼ teaspoon ground cinnamon
- salt & pepper to taste
- 1 cup plain Greek yogurt
- ¼ cup shallot finely minced
- 3 tablespoons etra-virgin olive oil more for grilling
- 3 cloves garlic minced
- 3 pounds chicken thighs boneless, skinless
- juice of ½ lemon
- fresh oregano or parsley leaves for serving
Instructions
Prepare the Marinade
- In a medium bowl, combine smoked paprika, coriander, cardamom, turmeric, fennel, cinnamon, salt, and pepper.
- Stir in Greek yogurt, grated shallot, olive oil, and minced garlic until smooth.Tip: Let the spices bloom in the yogurt for a few minutes before adding the chicken to enhance their flavor.
Marinate the Chicken
- Pat chicken thighs dry with paper towels. Add them to the bowl and coat thoroughly with the marinade.
- Cover and refrigerate for at least 2 hours, ideally overnight.Tip: Overnight marination will make the chicken extra tender and flavorful, as the yogurt gently breaks down the proteins.
Preheat the Grill
- Heat your grill to medium-high.
- Oil the grates lightly to prevent sticking.Tip: If using charcoal, allow the coals to ash over for an even smoky flavor.
Grill the Chicken
- Place the chicken on the grill, leaving space between each piece.
- Grill for 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C).Tip: Avoid flipping too often—let the chicken develop nice grill marks and a smoky char.
Rest the Chicken
- Remove from the grill and let the chicken rest for 5 minutes before slicing. This keeps the juices inside.
Serve
- Squeeze fresh lemon juice over the chicken and sprinkle with fresh oregano or parsley. Serve alongside grilled vegetables, rice, or a crisp salad.